Pistachio Free Roasted Carrots and Parsnips with Turmeric and Honey
Roasted root vegetables are one of those side dishes that somehow manage to feel both rustic and impressive at the same time. Carrots and parsnips get tossed in a warm spice blend of turmeric, cumin, and ginger, then drizzled with honey before hitting a hot oven ā the result is caramelized edges, tender centers, and a deeply golden color that looks stunning on any table. The honey does double duty here, balancing the earthiness of the parsnips while helping everything char and crisp at the edges in the best possible way. A finishing scatter of fresh parsley and a squeeze of lemon juice lifts the whole dish and keeps it feeling bright rather than heavy. Because this recipe relies entirely on whole vegetables, pantry spices, and olive oil, there are no hidden nut-based ingredients to worry about ā it's naturally free from tree nut concerns without any substitutions required. Whether you're serving it alongside a weeknight roast or bringing it to a holiday spread, this tray of vegetables is the kind of dish that disappears fast.
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Learn more āIngredients
4 servings
- 1 lb carrots, peeled and cut into 2-inch sticks
- 1 lb parsnips, peeled and cut into 2-inch sticks
- 3 tbsp extra virgin olive oil
- 1 tbsp honey
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Ā½ tsp ground ginger
- Ā½ tsp salt
- Ā¼ tsp black pepper
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Line a large sheet pan with parchment paper.
- 2
In a large mixing bowl, whisk together the olive oil, honey, turmeric, cumin, ginger, salt, and black pepper until combined.
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